کاربرد ازن برای کاهش بار میکروبی گوشت مرغ استخوان‌گیری شده با روش مکانیکی
محورهای موضوعی :
علوم و صنایع غذایی
محمد هادی اسکندری
1
,
سعیده هاشمی نسب
2
,
مهرداد نیاکوثری
3
,
شهرام شکرفروش
4
1 - دانشیار علوم و صنایع غذایی، دانشگاه شیراز، شیراز، ایران
2 - دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشگاه شیراز، شیراز، ایران
3 - استاد علوم و صنایع غذایی، دانشگاه شیراز، شیراز، ایران
4 - استاد بهداشت مواد غذایی، دانشگاه شیراز، شیراز، ایران
تاریخ دریافت : 1396/03/11
تاریخ پذیرش : 1397/05/04
تاریخ انتشار : 1397/07/01
کلید واژه:
عمر ماندگاری,
ازن,
خمیر مرغ,
شمار میکروبی,
عدد پراکسید,
چکیده مقاله :
ازن یک اکسید کننده و ضدعفونی کننده قوی می باشد و کاربردهای زیادی در نگه‌داری مواد غذایی پیدا کرده است. هدف از این مطالعه بررسی اثر آب ازنه بر افزایش ماندگاری خمیر مرغ نگه‌داری شده در سردخانه (C°2 ± 4) بود. نمونه های خمیر مرغ تحت اثر ازن (0، 032/0، 065/0، 098/0 و ppm 13/0) تیمار گردید و در بسته بندی های مجزا در دمای C°2 ± 4 نگه‌داری شدند. نمونه ها از نظر ویژگی های شیمیایی (عدد پراکسید) و میکروبی (باکتری‌‌های مزوفیل هوازی، سرماگراها، استافیلوکوکوس آورئوس، کلی فرم و کپک و مخمر) در روزهای 0، 3، 6، 9، 12 و 15 نگه‌داری مورد ارزیابی قرار گرفتند. نتایج نشان داد که ازن در طول دوره نگه‌داری سبب کاهش شمار باکتری‌‌های مزوفیل هوازی، سرماگراها، استافیلوکوکوس آورئوس، کلی‌فرم و کپک و مخمر نسبت به نمونه کنترل می شود (05/0P
چکیده انگلیسی:
Ozone is a strong oxidant and potent disinfecting agent and it has gained a lot of applications to preserve food commodities. The aim of this study was to investigate the effect of ozonated water on the shelf-life of mechanically deboned chicken (MDC) during storage at 4 °C. Five different MDC samples were treated with ozone (0, 0.032, 0.065, 0.098, 0.13 ppm/g) and individually wrapped and stored at 4 ± 2 °C. The samples were analyzed for chemical (peroxide value) and microbiological (aerobic mesophilic counts, psychrotrophic counts, Staphylococcus aureus counts, coliform counts and mold and yeast counts) at 0, 3, 6, 9, 12 and 15 days of refrigerated storage. The result showed that in comparison with the control sample, ozone treatment caused a significant (P
منابع و مأخذ:
· Al-Haddad, K.S., Al-Qassemi, R.A. and Robinson, R.K. (2005). The use of gaseous ozone and gas packaging to control populations of Salmonella infantis and Pseudomonas aeruginosa on the skin of chicken portions. Food Control, 16(5): 405-410.
· AOCS. (1997). Official Methods and Recommended Practices of the American Oil Chemist Society. Champaign, American Oil Chemist Society. IL: USA.
· Bautista, D.A., Sylvester, N., Barbut, S. and Griffiths, M.W. (1997). The determination of efficacy of antimicrobial rinses on turkey carcasses using response surface designs. International Journal of Food Microbiology, 34(3): 279-292.
· Bostan, K., Aksu, H., Ersoy, E., Ozgen, O. and Ugur, M. (2001). The effect of prechilling with acetic and lactic acid on shelf-life of broiler carcasses. Pakistan Journal of Biological Science, 4(6): 753-756.
· Coll Cárdenas, F., Andrés, S., Giannuzzi, L. and Zaritzky, N. (2011). Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures. Food Control, 22(8): 1442-1447.
· Crowe, K.M., Skonberg, D., Bushway, A. and Baxter, S. (2012). Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets. Food Control, 25(2): 464-468.
· Del Río, E., Muriente, R., Prieto, M., Alonso-Calleja, C. and Capita, R. (2007). Effectiveness of trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids against pathogenic bacteria on poultry during refrigerated storage. Journal of Food Protection, 70(9): 2063-2071.
· Dickens, J.A., Lyon, B.G., Whittemore, A.D. and Lyon, C.E. (1994). The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor. Poultry Science, 73(4): 576-581.
· Guzel-Seydim, Z.B., Greene, A.K. and Seydim, A.C. (2004). Use of ozone in the food industry. LWT-Food Science and Technology, 37(4): 453-460.
· Güzel-Seydim, Z., Bever, P.I. and Greene, A.K. (2004). Efficacy of ozone to reduce bacterial populations in the presence of food components. Food Microbiology, 21(4): 475-479.
· Hecer, C., Balci, F. and Udum, C.D. (2007). The effects of ozone and chlorine applications on microbiological quality of chickens during processing. Journal of Environmental Biology, 1(3): 131-138.
· Henckel, P., Vyberg, M., Thode, S. and Hermansen, S. (2004). Assessing the quality of mechanically and manually recovered chicken meat. LWT-Food Science and Technology, 37(6): 593-601.
· Institute of Standards and Industrial Research of Iran. (2007). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – positive staphylococci. 1st edition, ISIRI No. 6806-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2007). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – positive staphylococci. 1st edition, ISIRI No. 6806-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2008). Microbiology of mechanically deboned chicken meat – Specifications and test methods. 1st edition, ISIRI No. 9529. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2009). Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of yeasts and moulds. 1st edition, ISIRI No. 10899-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2015). Microbiology of the food chain – Horizontal method for the enumeration of microorganisms. 1st edition, ISIRI No. 5272-1. [In Persian]
· Jasass, F.B. (2008). Effectiveness of trisodium phosphate, lactic acid, and acetic acid in reduction of E. coli and microbial load on chicken surfaces. African Journal of Microbiology Research, 2(3): 050-055.
· Jindal, V., Waldroup, A.L., Forsythe, R.H. and Miller, M.J. (1995). Ozone and improvement of quality and shelf life of poultry products. The Journal of Applied Poultry Research, 4(3): 239-248.
· Liew, C. and Robert, B. (1994). Effect of ozone and storage temperature on post harvest diseases and physiology of carrots. Journal of American Society for Horticultural Science, 119(11): 563-567.
· Loretz, M., Stephan, R. and Zweifel, C. (2010). Antimicrobial activity of decontamination treatments for poultry carcasses: a literature survey. Food Control, 21(6): 791-804.
· Manousaridis, G., Nerantzaki, A., Paleologos, E.K., Tsiotsias, A., Savvaidis, I.N. and Kontominas, M.G. (2005). Effect of ozone on microbial, chemical and sensory attributes of shucked mussels. Food Microbiology, 22(1): 1-9.
· Sheldon, B.W. and Brown, A.L. (1986). Efficacy of ozone as a disinfectant for poultry carcasses and chill water. Journal of Food Science, 51(2): 305-309.
· Sopher, C.D., Graham, D.M., Rice, R.G. and Strasser, J.H. (2002). Studies on the use of ozone in production agriculture and food processing. Proceedings of the International Ozone Association, Pan American Group, 1-15.
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· Al-Haddad, K.S., Al-Qassemi, R.A. and Robinson, R.K. (2005). The use of gaseous ozone and gas packaging to control populations of Salmonella infantis and Pseudomonas aeruginosa on the skin of chicken portions. Food Control, 16(5): 405-410.
· AOCS. (1997). Official Methods and Recommended Practices of the American Oil Chemist Society. Champaign, American Oil Chemist Society. IL: USA.
· Bautista, D.A., Sylvester, N., Barbut, S. and Griffiths, M.W. (1997). The determination of efficacy of antimicrobial rinses on turkey carcasses using response surface designs. International Journal of Food Microbiology, 34(3): 279-292.
· Bostan, K., Aksu, H., Ersoy, E., Ozgen, O. and Ugur, M. (2001). The effect of prechilling with acetic and lactic acid on shelf-life of broiler carcasses. Pakistan Journal of Biological Science, 4(6): 753-756.
· Coll Cárdenas, F., Andrés, S., Giannuzzi, L. and Zaritzky, N. (2011). Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures. Food Control, 22(8): 1442-1447.
· Crowe, K.M., Skonberg, D., Bushway, A. and Baxter, S. (2012). Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets. Food Control, 25(2): 464-468.
· Del Río, E., Muriente, R., Prieto, M., Alonso-Calleja, C. and Capita, R. (2007). Effectiveness of trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids against pathogenic bacteria on poultry during refrigerated storage. Journal of Food Protection, 70(9): 2063-2071.
· Dickens, J.A., Lyon, B.G., Whittemore, A.D. and Lyon, C.E. (1994). The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor. Poultry Science, 73(4): 576-581.
· Guzel-Seydim, Z.B., Greene, A.K. and Seydim, A.C. (2004). Use of ozone in the food industry. LWT-Food Science and Technology, 37(4): 453-460.
· Güzel-Seydim, Z., Bever, P.I. and Greene, A.K. (2004). Efficacy of ozone to reduce bacterial populations in the presence of food components. Food Microbiology, 21(4): 475-479.
· Hecer, C., Balci, F. and Udum, C.D. (2007). The effects of ozone and chlorine applications on microbiological quality of chickens during processing. Journal of Environmental Biology, 1(3): 131-138.
· Henckel, P., Vyberg, M., Thode, S. and Hermansen, S. (2004). Assessing the quality of mechanically and manually recovered chicken meat. LWT-Food Science and Technology, 37(6): 593-601.
· Institute of Standards and Industrial Research of Iran. (2007). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – positive staphylococci. 1st edition, ISIRI No. 6806-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2007). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – positive staphylococci. 1st edition, ISIRI No. 6806-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2008). Microbiology of mechanically deboned chicken meat – Specifications and test methods. 1st edition, ISIRI No. 9529. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2009). Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of yeasts and moulds. 1st edition, ISIRI No. 10899-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2015). Microbiology of the food chain – Horizontal method for the enumeration of microorganisms. 1st edition, ISIRI No. 5272-1. [In Persian]
· Jasass, F.B. (2008). Effectiveness of trisodium phosphate, lactic acid, and acetic acid in reduction of E. coli and microbial load on chicken surfaces. African Journal of Microbiology Research, 2(3): 050-055.
· Jindal, V., Waldroup, A.L., Forsythe, R.H. and Miller, M.J. (1995). Ozone and improvement of quality and shelf life of poultry products. The Journal of Applied Poultry Research, 4(3): 239-248.
· Liew, C. and Robert, B. (1994). Effect of ozone and storage temperature on post harvest diseases and physiology of carrots. Journal of American Society for Horticultural Science, 119(11): 563-567.
· Loretz, M., Stephan, R. and Zweifel, C. (2010). Antimicrobial activity of decontamination treatments for poultry carcasses: a literature survey. Food Control, 21(6): 791-804.
· Manousaridis, G., Nerantzaki, A., Paleologos, E.K., Tsiotsias, A., Savvaidis, I.N. and Kontominas, M.G. (2005). Effect of ozone on microbial, chemical and sensory attributes of shucked mussels. Food Microbiology, 22(1): 1-9.
· Sheldon, B.W. and Brown, A.L. (1986). Efficacy of ozone as a disinfectant for poultry carcasses and chill water. Journal of Food Science, 51(2): 305-309.
· Sopher, C.D., Graham, D.M., Rice, R.G. and Strasser, J.H. (2002). Studies on the use of ozone in production agriculture and food processing. Proceedings of the International Ozone Association, Pan American Group, 1-15.
